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Chicken-Pine Nut Quinoa Salad with Lemon-Garlic Vinaigrette - serves 5-6
Ingredients:
Quinoa with toasted Pine Nuts and Chicken:
1 cup Quinoa
1 tabelspoon olive oil
1 medium red pepper cut into a small dice
1 medium yellow pepper cut into a small dice
1 medium carrot cut into a small dice
8 ounces of green beans, ends trimmed
2 chicken breasts slice into thin strips
1/2 cup pine nuts toasted
2 chicken breast cut into thin strips
Lemon-Garlic Dressing
1/3 cup fresh lemon juice
1/3 cup extra virgin olive oil
1 tablespoons (or more to taste) raw honey
2 roasted garlic cloves
Procedure:
In a blender combine lemon juice, honey and garlic blend until smooth. Slowly add olive oil and blend on slow spend until emulsified.
Place garlic inside a foil pouch, drizzle with olive oil and lightly salt. Bake for approximately 15 minutes.
Soak Quinoa for one minute in cool water, stir to loosen any dirt particles. Place rinsed Quinoa into a small baking dish and dry roast. Put dish in heated oven and let sit for approximately 8 minutes. Stir in one tablespoon of olive oil and pop back in the oven for one minute.
Add 1/1/4 cups boiling stock or water and a pinch of salt, cover with foil and let bake for 20 minutes.
While Quinoa is baking sauté chopped peppers, and chicken stripes approximately three tablespoons of olive oil. Set aside. In a pot of boiling water blanch carrots and green beans for 1-2 minutes. Drain and shock in cold water for 30 seconds.
When Quinoa is done combine all ingredients and drizzle with lemon garlic dressing.
Copyright Anna Sobaski 2001
Anna Sobaski is the founder of Gluten Evolution and the creator of the Breads From Anna™ line of baking mixes. All of her mixes are gluten, soy, nut and rice free (several are also free of corn, dairy and yeast). As a person with celiac and type one diabetes, Anna's goal in creating these mixes has been to fill the need for healthy, delicious gluten-free breads that are easy to prepare and can be used for many bread items. She will soon have Cranberry Bread, Classic Herb Bread and a Pizza Crust mix. Anna holds both a Bachelor and a Masters degree in Fine Arts. After her celiac diagnosis she completed her culinary education at The Natural Gourmet Institute for Food and Health in NYC. She is a part-time instructor there and travels widely teaching cooking classes. Anna is currently at work on a cookbook.
